Aloo curd korma Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender, then peel and cut them into cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Fry until they release their aroma.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the cubed potatoes and cook for a few minutes.
• STEP 7.Whisk the yogurt and add it to the pan. Stir well to combine.
• STEP 8.Add water and simmer the curry for 10-15 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

• Make sure to boil the potatoes until they are fully cooked but still firm.
• You can adjust the spice levels according to your taste by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste to the curry.

Storage and Serving

• Leftover aloo curd korma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the aloo curd korma with steamed rice, jeera rice, naan, or roti.